Vitamin D is a fat-soluble vitamin that is essential for human health.

The major function of vitamin D is to help with the absorption of calcium and phosphorus in the small intestine.

The FDA’s approval means that besides milk, more vitamin D may be added to beverages made from soy, almond and coconut, and edible plant-based yogurt alternatives. Vitamin D as an additive was already approved for use in soy beverages, but now the amount may be increased.

With this new approval, manufacturers can voluntarily add up to 84 international units (IU) of vitamin D for each 100 grams of milk, 84 IU of vitamin D2 per 100 grams of plant-based beverages intended as milk alternatives (such as soy milk), and 89 IU of vitamin D2 for each 100 grams of plant-based yogurt alternatives.

Nancy Monson is a freelance writer and certified health coach. Her articles have been published in over 30 national magazines and newsletters, including AARP The Magazine, Family Circle, Shape, USA Today, Weight Watchers Magazine, and Woman’s Day. She is also the author of three books, including Craft to Heal: Soothing Your Soul with Sewing, Painting, and Other Crafts, which links creativity to well-being. Read more of her work on her website and follow her on Instagram and Twitter.